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Venison Medallions with Chanterelles, Onions and Pears

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¼ tsp (1 ml) black peppercorns
½ tsp (2 ml) dried juniper berries
½ tsp (2 ml) dried rosemary
Salt and freshly ground pepper
8 oz (250 g) venison steak
1 red onion
2 small pears
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) sunflower oil
7 oz (200 g) chanterelle mushrooms
1 tsp (5 ml) coarsely ground whole wheat flour
½ cup (125 ml) dry rosé wine
1 handful fresh chervil


Serves: 2


Combine peppercorns, juniper berries, rose­mary, salt and pepper in a mortar and crush. Cut the meat into 1½ -inch (4 cm) medallions and rub with the crushed seasonings.

Cut the onion into small wedges. Peel, quarter, core and slice the pears crosswise; sprinkle immediately with lemon juice.

Heat the oil in a nonstick skillet (frying pan) and brown the meat quickly on both sides on medium heat. Finish cooking each side on low heat for 3 minutes. Remove and keep warm.

Fry the onion wedges in the skillet, then brown the chanterelles quickly on medium heat.

Sprinkle flour into the skillet, brown slightly and moisten with wine. Add pears and cook for 1 or 2 minutes. Season with salt and pepper.

Arrange medallions, onions, mushrooms and pears on two plates, sprinkle with chervil and serve.

Per serving: approx. 312 calories
31 g protein, 8 g fat, 19 g carbohydrates

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